Recipes|Featured Main
Mussels in Spicy Paprika Cream
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT30M20 Minutes
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Yield:4 Servings
Ingredients
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1 teaspoon hot smoked paprika
- Pinch of red pepper flake (optional)
- 1 can (14.5 ounce) fire roasted diced tomatoes
- 1 cup dry white wine
- 2 pounds Mussels
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- 38.34g butter
- 3 cloves garlic, minced
- 1 small shallot, minced
- 4.26g hot smoked paprika
- Pinch of red pepper flake (optional)
- 1 can (14.5 ounce) fire roasted diced tomatoes
- 236.59ml dry white wine
- 907.18g Mussels
- 236.59ml heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Throw your own seafood fest with fresh mussels swimming in rich paprika cream sauce. A little smoky, a little spicy, a lot of delicious.
Preparation
STEP 1
Thoroughly de-beard and wash mussels under cold water. Discard any that have perished and do not close.
STEP 2
Heat your largest sauté pan over medium high heat.
STEP 3
Melt butter and cook garlic and shallot until soft and aromatic. About 3 minutes
STEP 4
Add paprika and pinch of pepper flake if using. Cook for a minute.
STEP 5
Add tomatoes and wine. Bring to simmer, and cook slightly mashing tomatoes with mixing spoon until slightly reduced and thickened. About 5 minutes.
STEP 6
Add Mussels, mix, and cover with lid. Let simmer for 5-10 minutes until mussels have opened.
STEP 7
Add cream and mix to incorporate and heat. Season with salt to taste and garnish with a handful of chopped fresh parsley.
STEP 8
Serve immediately with crusty artisanal bread to dip up all the delicious sauce.